Almond Cupcake with Hibiscus and Rose Hip Buttercream
The beauty with the cupcake recipe is that it is a classic. All I did was swap out the vanilla extract for almond extract. And then there is the buttercream; Again, sorry vanilla, but I replaced the vanilla with my new love child Hibiscus and Rose Hip infused simple syrup that works just as well as a food coloring, as it does an additive offering a burst of sweet aromatic flavor. You can grab my recipe for it here. Between us, once you try it, you won’t be messing about with using beets as your natural food coloring again because this little gem tastes like a summer party even on a cold Autumn day…and this is a beet lover telling you this.
Almond Cupcake Recipe
I’m not going to mess with greatness, I’ve been using this cupcake recipe from the moment I heard Nigella Lawson tempt me into the kitchen all those years ago. I’ve done nothing but change the vanilla for almond, so really, there is no adaption, this is pure Nigella and you can taste it in every bite.
- 250g Unsalted butter
- 250g White granulated sugar
- 250g of All purpose white flour
- 4 medium eggs
- 1 Teaspoon of Almond extract (really a bit less if you are not as gaga for it as I am)
- 4 Tablespoons of whole milk (I use cream, with an extra measure of water. Okay maybe I adapted it a bit)
Add the sugar and butter to a food processor, blizt until granular. Then toss in the flour and the eggs, blizt until it forms a very thick batter. Toss in the extract, and then funnel in the milk while blitzing, one spoonful at a time. Crazy directions right, but trust me, this is how I manage to make cupcakes, do the laundry and feed my children at the same time. Brilliant… thank you Nigella. Scoop into parchment lined cupcakes trays, bake for 15-20 minutes at 385F or until they test runs dry and they are nice can golden on top.
- 2 1/2 Cups of Confection Sugar, you can add a 1/2 cup more sugar for a sweeter blend
- 1 Cup of soft, unsalted butter
- 1 Teaspoon of Hibiscus and Rose Hip infused simple syrup
- 2 Tablespoons of heavy whipping cream
Toss the butter and half of the sugar into your stand mixer, blend slowly. Once combined add the remaining ingredients and whip on a medium high speed until you have this brilliantly creamy pink buttercream. Add in a bit more of the syrup to change the color or add more of that fabulous flavor if desired.
To read more head over to Coryanne’s blog Kitchen Living with Coryanne